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Sun-Dried Tomato And Tuna Pantry Pasta
Category
Pasta
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
-
1 pound short pasta, such as nodi marini
- Kosher salt, for the pasta water
- 1 teaspoon lemon zest, from 1 lemon
- 3 tablespoons freshly squeezed lemon juice, from 1 lemon
-
2 tablespoons olive oil
- 1 (4.7 ounce) jar sun dried tomato cream, such as Agnoni
-
1 (6.7 ounce) jar peranzana pitted olives, drained and chopped, such as BioOrto
- 1 (5 ounce) container baby kale, roughly chopped
-
1 (8.1 ounce) jar, oil packed tuna, broken into large pieces
Instructions
- Bring a large pot of water to a boil. Season the water generously with salt. Add the pasta and cook until just al dente, about 12 minutes.
- Meanwhile, in a large bowl stir together the lemon zest, lemon juice, olive oil and sundried tomato crema. Add the olives and baby kale and toss well. Using a pasta sider, remove the pasta from the water directly to the bowl. Add 1/2 cup pasta water and toss to combine and coat. Flake the tuna into large pieces on top and serve warm.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 401
Amount/Serving
% Daily Value
- Carbs
- 59 grams
- Protein
- 19 grams
- Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholestrol
- 5 milligrams
- Sodium
- 328 milligrams
- Fiber
- 3 grams
- Sugar
- 2 grams
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